by Olena

Healthy Zucchini Brownies

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Olena Osipov
4.9 from 110 votes

Zucchini Brownies are so fudgy and made healthy with sneaky veggies, whole wheat flour and no refined sugar. No one will complain, trust me! Just like with almond flour brownies!

We love zucchini desserts like this zucchini bread and lemon zucchini bread around here.

3 zucchini brownies stacked on top of each other

Best Ever Zucchini Brownies

These zucchini brownies are pure delight! Fudgy, healthy and easy. They do taste like real brownies while made with whole foods.

Because zucchini is a seasonal item, I make zucchini brownies and no bake brownies during summer months. In winter, you can find me cooking batches of Instant Pot black beans and whipping up this black bean brownie recipe.

Everyone in my household was particularly excited for the re-do of healthy brownies with zucchini. Kids want to eat zucchini. Pinch me. 🙂 Let’s dive in!

healthy brownies on a platter

Ingredients for Zucchini Brownies

  • Zucchini and an egg: Please read further about zucchini as it’s important.
  • Whole wheat or spelt flour: You can use only whole wheat or spelt flour. Any gluten free flour will not work because this zucchini brownie recipe relies on gluten in dough to rise. All purpose flour acts differently than whole wheat flour too. If you are not eating grains, make my gluten free brownie recipe then.
  • Liquid sweetener: You can use any liquid sweetener like maple syrup, honey, agave, brown rice syrup etc. Baking is a science and the ratio of dry to liquid is important and can’t be offset.
  • Coconut oil: You can use any mild tasting oil like avocado oil. Or basically any oil you like the taste of. However, because coconut oil is solid, zucchini brownies will be a tad more fudgy as they cool and oil becomes solid again after baking. Kind of like with coconut oil fudge and chocolate coconut balls.
  • Cacao powder: More common cocoa powder is OK. It’s just more processed where as cacao powder is considered a healthy choice with more antioxidants and nutrients.
zucchini brownies ingredients

Prepping Zucchini for Brownies

All zucchini recipes use different techniques, so please read.

  • Just a gentle mini squeeze: We do not squeeze out zucchini completely as we need water contained in zucchini to make brownies moist and fudgy.
  • Grating zucchini: Grate zucchini on a medium size holes side of grater. Not large but not tiny holes. This helps with “nobody will be able to tell brownies contain sneaky veggies”. Place zucchini in a colander while you are getting other ingredients ready.
  • Measuring: Do not overpack your measuring cup with zucchini because even extra 1/4 cup increases baking time.
prepping zucchini for brownies

How to Make Healthy Zucchini Brownies

  • Prep baking dish: I highly recommend to line dish with parchment paper for easy removal.
  • Prep zucchini by shredding on medium size hole side of grater and giving a gentle squeeze.
  • Melt coconut oil: Measure oil in liquid state. I recommend not to make oil very hot so it doesn’t “cook” the egg in batter.
  • Liquids: Whisk all liquids first and then add and whisk your leavening agents and cacao powder until “chocolate sauce” consistency.
  • Finishing batter: Incorporate zucchini first and only then flour.
How to make healthy zucchini brownies step by step
  • Baking and when to remove: Bake for 28 minutes at 375 degrees F preheated oven. Top should be soft and glossy and the centre not too jiggly.
  • Do not over bake as brownies will have more of a chocolate cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more, ovens vary.
  • Cool properly: Let brownies cool in the pan for about an hour. Then transfer to a cooling rack to cool off completely.

Brownies become fudgier next day. Please read below.

How to Store and Freeze (Important)

Cut brownies into 16 squares and enjoy on their own or a dollop of vanilla ice cream. Here is how I generally store these zucchini brownies.

Storing and making brownies more fudgy: Zucchini brownies taste even better the next day as they settle and cool off. That’s when brownies become really fudgy as coconut oil solidifies and settles. At first brownies might look like cake. I leave them on a plate covered with kitchen towel on a counter overnight or for another night. Then in the fridge they go.

Refrigerate past 24 hrs: Since zucchini is a summer vegetable this is when many people make this zucchini brownie recipe. If it’s too hot outside I refrigerate brownies by the end of the day I baked them. And for up to a week.

Freezing brownies: Freeze brownies in an airtight container for up to 3 – 4 months. I would be surprised if you have any left to freeze. 🙂

Crust? There is no such obvious crust on healthy brownies as with their butter and sugar counterpart. However, if you cut and place brownies on a plate, their sides and edges will dry up a bit overnight.

More Favorite Dessert Recipes

zucchini brownies
Healthy Zucchini Brownies

Best Ever Zucchini Brownies {Healthy & Fudgy}

Zucchini Brownies are so fudgy and made healthy with sneaky veggies, whole wheat flour and no refined sugar. No one will complain, trust me! Reviews show this recipe has surprised and wow-ed many bakers and their kids.
4.93 from 110 votes
Print Save Rate
Course: Dessert
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 16 brownies
Calories: 125kcal
Author: Olena Osipov


  • 2 cups zucchini medium size hole shredded (not tightly packed)
  • 1 large egg
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup honey or any liquid sweetener
  • 1 tsp pure vanilla extract
  • 1/2 cup cacao or cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup whole wheat or spelt flour


  • Place zucchini in a colander while you are getting other ingredients ready.
  • Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
  • In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
  • Add cacao powder, baking soda and salt; whisk until well mixed.
  • Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
  • Add flour and mix gently until combined.
  • Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
  • Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely.
  • Cut into 16 squares.

Store 1st day: Brownies become fudgier the next day, especially if stored cut up and separated or refrigerated. I leave them on a plate covered with kitchen towel on a counter overnight.

    Store past 24 hrs: In a glass airtight container in a cool dry place for up to 4 days. If it’s hot outside, refrigerate for up to a week.

      Freeze for up to 3 – 4 months.



        Recipe re-tested and updated with less baking soda in Jan 2021 so brownies come out less cakey and more fudgy.
        • Flour – You can use only whole wheat or spelt flour. Any gluten free flour will not work because it doesn’t have gluten in it. This zucchini brownie recipe relies on gluten in dough to rise. All purpose flour acts differently than whole wheat flour too. So please stay the course for successful healthy brownies.:)
        • Maple syrup – You can replace only with liquid sweetener like honey, agave, brown rice syrup etc. Baking is a science and the ratio of dry : liquid is important and can’t be offset.
        • Coconut oil – You can use any mild tasting oil like avocado oil. Or basically any oil you like the taste of. Oil is oil. One thing though. Because coconut oil is solid, zucchini brownies will be a tad more fudgy as it cools down and becomes solid again after baking.
        • Cacao powder – More common cocoa powder is OK. It’s just more processed where as cacao powder is considered a healthy choice with more antioxidants and nutrients.


        Serving: 1brownie | Calories: 125kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 135mg | Fiber: 2g | Sugar: 7g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
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        Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        274 comments on “Healthy Zucchini Brownies

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        1. Hi.. this is seriously the best brownie recipe to date. I love that it’s so healthy.
          Can i use oats flour instead of wheat flour?

        2. 5 stars
          WOW. I never leave a review. I used regular all-purpose unbleached flour and it turned out great still.

        3. 5 stars
          This will be a regular cook up in my home. So quick & easy.
          They texture is soft and light but yet has a beautiful rich denseness about it..and the taste is amazing. A sneaky way to use more vegetables in kids snacks!
          Thank you.

        4. 5 stars
          Great recipe…I did swap the oil for purée pumpkin and surprisingly it turned out perfectly. Anyone that’s looking for an even healthier brownie I would highly suggest this swap

        5. 5 stars
          i baked these yesterday and offered some to two guys I know and they beamed and their eyes popped out too. I ran out of oil and topped it up with a bit of rice bran oil and lessened the sugar. I tasted them this morning and they’re delicious. Now reading your recipe, duh….interestingly enough I realised I forgot to add the EGGS! It didn’t seem to make any difference. I will make these again and will try it with the eggs and oh yes, I cooked them in my Kmart pie maker too. 5-6 mins and they’re done. Thank you!

        6. Hi! Did them as written (honey instead of maple) and they were great, seriously better the 2nd or 3rd day too. Can you double the recipe easily? I know nothing about the science of baking haha but I have a bigger pan that I would prefer to use. Thanks!

          1. Hi Betty! You are right, baking is a science. I have not tested doubling this recipe. But from what I know about baking, you can’t just simply double the ingredients and bake in a large dish. Sorry!

            1. Hi again, just letting you know I decided to live on the edge and doubled it anyway….. I made the recipe twice and then combined them in the baking pan (21cmx26cm) just to bake. The cooking time was around 33-35 mins and they worked out perfect! Thank you 🙂

              1. I’ve done plenty of baking and yes you can double the recipe all at once, you don’t have to do two separate recipes, just bake in a larger pan. You can double or triple pretty much most recipes…….. : )

        7. 5 stars
          It came out great I think it needs more syrup or I’ll have to try honey not sweet enough for me. Texture came out great!

        8. Question: do you measure the zucchini before or after you squeeze out some moisture? Looking forward to making this!

        9. 5 stars
          Really love this recipe! So moist, gooey and decadent, without being sickeningly sweet like so many others. And healthy too! Will definitely make again.

        10. Anyone suffering from acid reflux can substitute carob powder instead of cacao and this recipe still works really well. I used 1/3 or a cup carob powder and it turned out really nice!

        11. 5 stars
          This is the best recipe of brownies I’ve ever tried! I reduced a little bit the amount of honey and it was perfect. Thank you very much for sharing and happy 2021!

          Greetings from Italy

        12. 5 stars
          Love these brownies! I didn’t have whole wheat flour so I used regular flour, still worked fine. They are so moist and fudgy inside and the taste is very good. You couldn’t taste the zuccini there at all! And it’s true the brownies have better texture on the second day. Looking forward to trying your other recipes!

        13. The top of this recipe says the bake time is 18 minutes but in the text, it says to bake these for 25-28 minutes. Which is it?

        14. 5 stars
          Wow, I never leave comments for anything but I just had to come and say a big thank you for this recipe. It was SO yummy, the best healthy dessert I’ve ever tasted!. Can’t wait to try some other recipes of yours 🙂

        15. 5 stars
          After reading some of the comments stating that the brownies weren’t sweet enough, I was wondering if I should add some chocolate chips but I decided to make the recipe exactly as written and it was PERFECT! I left the brownies on the counter overnight covered with a clean tea towel. The next day I cut them into squares and they were gone in a blink of the eye, lol. Everyone loved them. Thank you Olena, I will be making these healthy brownies again and again!

          1. I love the recipe but I hate the way the site jumps around and stuff popping up everywhere. So frustrating when you are trying to bake

            1. What device and browser are you using? It would help us troubleshoot! Two pop ups I’m aware of have clear X buttons and do not reappear, so you can use recipe no problem. Not sure what else is jumping… could be your wifi or device type and age.

        16. 4 stars
          Hello! I made this recipe and everything is great except the sweetness. 1/2cup honey isn’t enough so maybe add ins like chocolate chips will help? Though I did add in choc chips too, the brownies still were not sweet enough for the kids.
          Nonetheless thanks for the healthy recipe!

        17. I just made this recipe. I swapped the 1 cup of spelt flour with coconut flour and although they taste amazing they are really crumbly. I’m thinking maybe my zucchini was too dry?

        18. 5 stars
          This recipe was delicious! The entire family loved it. I did try a few healthier alternative updates and it still came out great. I replaced 1/4 cup coconut oil with 1 tbs coconut oil and 3 tbs unsweetened apple sauce and reduced the whole wheat flour by 1/4 cup and replaced it with 1/4 cup oat flour. I also added in 1/4 cup semi-sweet chocolate chips. My picky children and husband loved them and never guessed they had any type of veggies. Everyone asked for more.

        19. 5 stars
          i love your recipe, my 14year old grandaughter , requested them over the unhealthy ones,its great that i can still do destress baking and it be healthy.

        20. 5 stars
          Great recipe, nice and moist! I did use a cup for cup GF baking mix and it turned out just fine! I also added 1/4 cup choc chips and 1/2 cup walnuts. My ladies group loved them tonight and had no idea it was GF! And was quick and easy to make, will definitely make again

        21. 5 stars
          Stunning, cannot taste courgette at all. Mine were more like a chocolate cake rather than a brownie! But great all the same! Thank you for the recipe! ?

        22. 5 stars
          Super yummy! The perfect note of chocolate you need when you’re craving something on that pesky diet you’re on ?

          1. 5 stars
            These are so good! I replaced the egg with flax egg and cooked it in a aluminium foil lined saucepan for 15 mins (we don’t have an oven). Worked a treat!
            Simone –

            1. Thanks for sharing that Simone! I was wondering if I replaced the egg with a mashed banana would work well too. I’ll give it a try tomorrow 🙂

        23. 5 stars
          I just made them, the taste is fantastic!!
          They are really rich in chocolate taste, super light (and it is not always like this while using only whole wheat flour) and also humid. Will definetely bake them again.

          The only little “problem” I faced is that they break apart a bit while cutting into them. Probably it depended on the fact that my zucchinni was not the freshest one and maybe there was a little lack of liquid.

          Probably tomorrow they will become more fudgy. Excited to bake more of your healthy AND tasty recipes!

        24. 5 stars
          Made these using olive oil instead of coconut oil and added dark chocolate chips and walnuts – so good! You can’t even tell there is zucchini in it (I absolutely love zucchini in all forms but these pretty much look and taste like your typical brownies except not sickeningly sweet). I do agree with the other reviews that the 1/2 cup of honey isn’t quite enough for sweetness without adding extra chocolate chips. Overall this is a fantastic healthy brownie base and I’ll definitely be making more of this with other toppings!

        25. 5 stars
          These are really good, I’m making my third batch now! This time I’ve sprinkled the top with dark chocolate chips, and have decided that next time I will definitely make double as they go so quickly. Thank you for sharing your recipe.

        26. 5 stars
          These definitely turned more fudgey the next day, so I would recommend making them 1-2 days before you want to consume them! However, they were not sweet enough. I used 1/2 a cup of maple syrup. Do you have any suggestions for ingredients that could make it sweeter in the future? Should I use less cocoa maybe?


          1. Baking is a science and I have tested the recipe as written. You can experiment with adding more maple syrup or using a different liquid sweetener. Just be careful not to add too much more liquid to disrupt the liquid to dry ingredients balance.

        27. 5 stars
          I really liked all the assistance with directions. Being new to baking with zucchini, all the notes were helpful and my brownies turned out great.

        28. 4 stars
          Very good texture, I can’t even tell there’s zucchini in them! The only thing is that they are not very sweet, I would add milk chocolate chips in them next time for some sweetness.

        29. 5 stars
          Hi there! I LOVE this recipe! (and so does my family) I feel like there is finally a yummy, easy brownie recipe that isn’t loaded up on sugars.
          I even wrote about in on my blog!! Thank you for sharing and I look forward to trying your other recipes!

        30. 5 stars
          Super easy to bake, super moist, beautiful texture, just missing a bit of sweetness/sugar but otherwise delicious!!! Will make this again for sure:)

        31. 5 stars
          Yum, I did leave out egg and used grapeseed oil as that is all I had on hand. Worked great.

        32. 5 stars
          Absolutely delicious! My son has a garden & he has been giving me zucchini’s, I have been making muffins & breads with them! So happy to see this recipe! ‘Best Ever’ Thank you!

        33. 5 stars
          Thank you for your recipe 🙂 My sister has autism and struggles with food texture and taste so she avoids vegetables. I am hoping that she will enjoy these as much as I do!

            1. 5 stars
              My son has autism too and so picky with texture and taste. He loves these brownies. So happy to get some veggies in him.

        34. 5 stars
          these brownies are wonderful! ticks all the boxes for a healthy treat! thankyou for posting this recipe, my kids and hubby love these brownies.

        35. 5 stars
          Delicious! Only thing I did different was using white whole wheat flour. Mine weren’t fudgy at all (not complaining) they were fluffy and cake like, I’m thinking it’s because my chickens lay extra large eggs. Thanks for the recipe, it’s definitely a keeper.

        36. 5 stars
          Had to do some swaps, i.e half vegetable oil and half coconut and half coconut flour ( why didn’t i stock my cupboard) and they turned out great. So delicious. Boyfriend hates me putting vegetable sin cake and he even thought these were great

        37. 5 stars
          These are AMAZING. So moist and decadent. Great way to use the extra zucchini from our garden! Can’t even tell it’s in there
          I used agave syrup and grape seed oil because it was what I had on hand. I added chocolate chips 🙂

        38. 5 stars
          Hi Olena! I made these yesterday and had to come and post about it. Firstly, I used multi-grain flour in place of whole wheat flour. I also, chopped up a pieces of a Hershey’s chocolate bar and added them in and on top of the batter, for an extra touch of sweetness. They tasted pretty decent yesterday when we had them a couple of hours out of the oven, BUT today they taste AMAZING! I can’t believe how the flavor elevated itself overnight. I totally get what you meant by the coconut oil turning them fudgy as it cools. Mine look and taste like a mix between a moist and delicious chocolate chip brownie and cake. My kids LOVE it. You cannot taste the coconut oil or Zucchini at all. This recipe is a winner and I will definitely making it again.

        39. 4 stars
          Hello again! Just wanted to know how many calories per serving are in these amazing brownies?

          1. Hi Cindy, one brownie has 124 calories. Each of my recipes has a nutritional info located just below the recipe card.

        40. I really want to try to make this gluten free…if I used a gluten free flour can I use baking powder to get a similar texture as if I used wheat flour? What do the brownies turn out like if I used gluten free flour? They look amazing!!

          1. Hi Faith! You can use only whole wheat or spelt flour. Any gluten free flour will not work because it doesn’t have gluten in it. This zucchini brownie recipe relies on gluten in dough to rise. All purpose flour acts differently than whole wheat flour too.

            1. 4 stars
              I made these today with full fat coconut milk from a can instead of the oil.

              I omitted the egg. And instead of the flour used 1/4 cup GF oat flour, 1/2 cup almond flour, and 1/4 cup tapioca flour. And 1/3 cup of chia seed flour (just grind them up). It actually worked and stayed together just fine without the gluten! I’m sure they didn’t fluff up as much, but still tasted fine!

              The only concern/issue I had was that I can really taste the baking soda and feel 1 1/2 tsp was more than needed, maybe the GF flours affects this, not sure (I don’t mind them more dense, so I think next time I will try 1/2-1 tsp along with 1 tsp lemon juice to see if that helps)

              Thanks for sharing this nice recipe!

        41. 5 stars
          Amazing! You would never guess that these brownies contain zucchini. They are sooo chocolately, moist, and delicious. I don’t think I will ever make regular brownies again!

        42. 5 stars
          I was weary of veg in cakes but the courgette was undetectable!! Texture was soooo lovely, not too cakey, not too gooey…. Will add to my sweet treat library!

        43. 4 stars
          Instead of coconut oil I use olive oil as it was what.i had at the time. I also used baking powder instead of baking soda. The recipe was so easy to follow and everything was affordable and easy to find at the grocery store. The brownies were very tasty and as time goes by the taste gets better. Definitely recommend.

        44. 5 stars
          We’ve just made this for Father’s Day and oh my goodness it is delicious! I don’t know if there will be any left for Sunday! Thanks so much!

        45. 5 stars
          these are amazing! They are a staple in my house now and I always have a batch made to satisfy my sweet tooth. I share this recipe with everyone because it is just that good. thank you so much for posting this!

        46. 4 stars
          My brownies came out more cake-y than fudgey! I took the brownies out when the middle was still a little wet so the tops of the middle pieces did solidify into a slight fudge texture, but they’re mostly fluffy and like a spongey cake. Still tastes good, but didn’t have that rich/decadent dessert feel to it.

        47. 5 stars
          I live in Calgary Alberta and I bake a lot. However I was impressed by your healthy choice of ingredients in your recipes and that’s the reason I wanted to try your carrot oatmeal muffins and they turned out excellent.

          I just baked a batch of zucchini brownies and I will comment after trying them tomorrow.

        48. 5 stars
          This has become one of our go-to healthy snack/ desserts. I bet we’ve made it 6 times in the last 7 months. We’ve learned to double the recipe. ?

        49. 5 stars
          I made these brownies this afternoon, I used Gluten free flour,I did not read the notes until the brownies were in the oven. Brownies are delicious, maybe not as thick as they should be but very good.

        50. 5 stars
          it is an amazing recipe!! thank you SO MUCH for putting this up! i’m on a diet and honestly a slice of brownie for 124 calories?? That sounds like a dream come true to me! it tastes AMAZING. I love it. Everyone in our household loves it. Even my 9-year-old couldn’t tell it had zucchini in it! I made it with olive oil since it is more common in my country and i also used honey instead of maple syrup. I also added just a touch of milk. It tasted incredible right after it came out of the oven, and you’re right the day after it still tastes amazing and now it’s so fudgy! LOVE IT! Greetings from Istanbul xx

        51. 5 stars
          Loved these! This is not my first time making zucchini chocolate cake/brownie. However, this is the first one my teens have eaten and not detected zucchini!

        52. 5 stars
          Yum! Fussy kids loved them. The adults loved them. Moist, rich and decadent. I have bought more Zucchinis to make more straight away.

        53. 5 stars
          This was absolutely awesome! Easy and fast, also thank you for pointing out the substitutions as it saved me the guess work!!

        54. 5 stars
          LOVED these brownies! So fudgy and decadent, definately didn’t taste like healthy brownies. Was sort of sceptical to try because of the experiences I’ve had with other healthy baking recipes but I am SO GLAD I did! Definitely a new fav, even with my junk food loving grandpa. Adding this one the the books!!

        55. 5 stars
          Hi Olena, I made these Brownies and they were simply perfect ! Also it is such an easy recipe ! Thanks for that !! I was wondering if it is possible to make these brownies with butternut squash ?

          Warm greetings from Barcelona 🙂

          1. Hi Valerie. So happy to hear that! I have not tried with butternut squash but don’t see a reason why not. Might taste a bit squashy but good. Enjoy!

        56. 5 stars
          Greetings from India. These are pure awesome! Thanks Olena! I tend to get a bit lazy so I mixed the dry ingredients together first, then mixed the wet ingredients in a separate bowl, mixed them together, added the zucchini into the batter and baked. I needed to bake for about 32 min but turned out incredible (I found the guidance of “not too wobbly in the middle” very useful).

          PS: would be nice to have options in grams for your baking recipes (cup/spoon measurements may differ but kitchen scales don’t lie)

        57. 5 stars
          Hi Olena, thanks for the quick & wonderful recipe. I made some this morning, they have turned out real y good texture wise. But a little sweet and a bit more on salty side. Could it be the salt or i should try with more maple syrup next time? Thanks

        58. Hi Olena,

          I know you’ve said this 100x but can I use whole wheat bread flour? I have so much since it was BOGO and don’t want to buy more flour. I understand it will have a more cake like consistency But I just don’t want to waste all that zucchini if it won’t work at all. TIA

        59. 5 stars
          These are a household favorite! Definitely a fun twist to using up all of the extra zucchini during the Summer. I love that I can make a delicious treat that I feel so good about giving my family. I personally like to cook them a bit longer to make them more cakey versus fudgey, but that is just how our family likes them. I have also made them super cakey & frosted them with a Swiss Meringue Buttercream to take to a potluck. They were a HUGE hit!

          1. Yay! So happy to hear and those are such delicious twists! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe, Sara.

          2. Dear Olena, great ideas and recepies! Could you please convert Fahrenheit degree to Celsius for the EU users of your recepies :). Thanks a lot for your ideas and mission.
            Kind regards, Natalie

              1. Hi Olena, I would like to make the brownies adding xylitol, instead honey. Any idea how much should I add? Have you tried to use xylitol in your recepies? Thank you in advance 🙂

        60. 5 stars
          I made these and they were great! I’m wondering if I could double the recipe. Also, could I make it in a bundt pan? Thanks!

          1. That’s so awesome to hear!!! Yes, if you double the recipe, make sure to use double the size pan. You can use single dose of recipe haha in a bundt pan but I have a feeling brownies will be more cake like if you are fine with that.

        61. 5 stars
          This is excellent.
          My husband was completely behind my experimenting, but had no high hopes for any ‘sweet/cake’ featuring zucchini.

          Dear reader, yesterday, after making this for the second time, the sentence ‘Why would anyone, ever, make brownies WITHOUT zucchini?’ has been uttered.

          People who have tried them asked immediately for the recipe and we’ve been enjoying both their joy and their surprise when they hear about the ingredients.

          The coconut oil is a bit expensive around here, so I look forward to trying the fudgier version some day, but until then – this one goes straight into the family cookbook 🙂 !

          Thank you!

        62. 5 stars
          So easy to make and super delicious! I added some roughly chopped dark chocolate through the mixture for some extra gooey bits but overall a winner recipe for when you need a feel-good choc fix! Will be recommending to my sister!

        63. 5 stars
          Taste great and easy to make. I only had 1.5 cups of zuchinni so I added .5 cup of homemade apple sauce. Still turned out great in spite of deviating from the science of the recipe. Thanks for the recipe.

          1. Hi Olena, just wanted to know if I can use regular oil such as canola oil? Coconut oil is very expensive here. Im not such a fan of coconut flavor either, so I don’t want the brownies to have that taste. Also wanted to know if using Olive oil will change the flavor of the brownies noticeably?
            Looking forward to try this recipe!


            1. Hi Cindy. You can use canola oil but brownies will be less fudgy. Olive oil depends which one you use and your personal taste buds. I never had issues with its taste in baked goods. Extra virgin will have more prominent taste than light.

        64. 5 stars
          These were amazing!!!!! I just made them this morning, so I’m excited to try them tomorrow and see how the texture is. I did try one an hour after getting them out of the oven and they were great! The only thing I did differently was I used sugar-free maple syrup. They ended up being about 100 calories per piece! I thought about adding some sweetener, but honestly, the syrup was enough. Thank you for this great recipe!!!

        65. 4 stars
          Very tasty! Next time I will bake at 350 for 25 min. instead of 375 since it turned out more like cake than brownies. The only things I did differently was sprinkle a few chocolate chips on top and put a little ground flax in with the whole wheat flour.

        66. I added a teaspoon of chili flakes to spice things up a little. “Not too jiggly” is a bit mystifying to the novice but worked out that it should solidify a bit as it cools…

        67. 5 stars

          I was skeptical, added a little coconut sugar on top but this actually has my 9 year old daughter eating zucchini. She’s not picky by choice, autistic so texture is big issue.

          Thank you

        68. 5 stars
          My husband and I had a major craving for some ice cream tonight. Instead of going out I opted to search for a healthier option and this was it! They turned out so great and satisfied the craving and sweet tooth. Will make these again for sure!

        69. I made these tonight looking for a healthier, yet simple brownie recipe. They were fantastic & a big hit with everyone. This is my new go-to brownie recipe. I’m glad I found your sight & this recipe. I’ll be trying more of your recipes soon. Thank you so much ?

        70. 5 stars
          I garden & grate my zucchini, place 2 cups–that’s usually what’s called for–in freezer bags. I have a good supply for winter baking. Love zucchini bread made with crushed pineapple–it adds some brightness & makes a delicious, moist loaf.
          Zucchini brownies are wonderful for chocolate lovers. Once you try them, nothing else will do! Fudgy, decadent–a guilty pleasure.

          1. Those are great ideas! So you add frozen zucchini to the batter? I should try pineapple in lemon zucchini loaf. On my list next.

        71. Hi, quick question, if I can’t use coconut oil due to an allergy which oil would be an acceptable replacement. Thanks

          1. Hi Helen. Any oil like avocado or olive oil. Or even butter. Brownies might be a bit less fudgy due to the fact that coconut oil solidifies when cooled down. But not a huge deal.

        72. 5 stars
          Yum! What a great idea for tasty reasonably healthy desert. I added some marmalade to the recipe this time as I had only half the amount of honey so will see what the tribe say.

        73. 5 stars
          Just made this to use up surplus zucchini – YUM! Will make again 🙂 Thanks for the refined sugar-free recipe.

        74. Hello

          Super excited to make these. Couple questions and hate to be a pain. I know you can substitute oil and egg w/ pumpkin.. would that be ok. Or do just egg whites? Also I know you said wheat flour , what about Almond. Just trying to use what I have. If not I will buy wheat, but wheat bothers my stomach. I have Coco powder hopefully just as good to use. I want to make for people for Thanksgiving, so I was going to double recipe. But I will trial it first. Thank you

          1. Haha I appreciate your honesty.:) OK, baking is a science. For best results it’s always best to follow the recipe. I don’t think substituting oil and eggs with pumpkin will work. Almond flour won’t work for sure. If you do all those subs you will end up with completely different recipe. You can test and play around.:) I also have pumpkin brownies recipe.

              1. 5 stars
                Was a little nervous that the zucchini may set off the “attempted hidden vegetables alert” for my kids, but these brownies genuinely are so flippin delicious, not a word has been muttered about any questionable ingredients!
                Thank you- it’s become a firm (well soft and slightly chewy) favourite in our house. ?

        75. 5 stars
          Oh my goodness – these brownies ARE definitely better the next day! The recipe is great w such yummy simple/good for you ingredients (I liked the list much better than other recipes I looked up on the internet) I just bookmarked it for future reference!! ThankYou 🙂

        76. I didn’t have wheat flour so I used all purpose turned out Cakey, good texture however, turned out too salty and honey wasn’t sweet enough.. what did I do wrong? Measurements were exact as recommended…

          1. Used wrong flour. You can’t swap all-purpose for whole wheat or spelt. First one expands more as it is stripped of bran. Try with whole wheat, should be good.

        77. 5 stars
          Hi – thanks for the great recipes. A quick question. Can I reduce maple syrup to 1/4 cup? Would that still work?

          1. I honestly don’t know if that will crucially throw off the ratio and consistency. You could try but no guarantees. These are not sweet though…

        78. 5 stars
          Thank you for sharing this recipe. It’s brilliant. I cook it a little longer and it is the nicest cake consistency. Great way to get veggies into fussy eaters.

        79. 5 stars
          These are great! I can’t wait to make you zucchini bread recipe next! We got so much zucchini this year that even freezing it hasn’t used it all up haha!

          1. Haha, isn’t it the same story every year?! They are so easy to grow, like cucumbers. That is why I keep making and posting zucchini recipes, they are just everywhere right now and so easy to cook with! Enjoy!

        80. 5 stars
          As a mother who’s trying to make healthy school snacks for my children, these are great! They love them! These will be in a permanent rotation in our household. Thank you

        81. Question:
          My daughter hates seeing the string of zucchini in anything. What are your thoughts on if this recipe work if I blended the zucchini with the wet ingredients? (I blended all the wet ingredients along with banana and zucchini together in your muffin recipe and it worked great).

          1. Hi Jeanelle. This recipe calls for zucchini to be drained a bit. So I think if you blend zucchini first by itself and drain a bit of water, then add the rest of ingredients and blend it should work. Or shred zucchini, drain a bit and then blend. More work though but maybe better to ensure recipe’s success. See, zucchini banana chocolate chunks muffins call for not squeezed zucchinis all. So, that is easy to blend. I think do what said and you should be fine.

        82. 5 stars
          This recipe is great! I was wondering if you have the nutritional breakdown calories, fiber and gram of fat ect. Thanks!

          1. No, I don’t, sorry. I went through a stretch of not posting nutritional info and then got “harassed” for it.:) But not this recipe. You can quickly do it yourself using spark people calculator.

            1. Health and weight loss are not about calories and low fat but rather eating real food and moderation. On top, modifying liquid amounts in recipe will not yield proper results.

        83. I’ve tried this recipe and even though I ended up with a chocolate cake, it was delicious fluffy…I can say it was a perfect accident!. I changed spelt flour (+2 tbsp over the measure) instead of whole wheat. I will try again with same measures instead of adding 2 tbsp and also I think I need to baked them in a lower temperature to get the right consistency,

          1. You could for sure. I don’t because I just pack it tightly or don’t pack it and that is it. Zucchini is not like flour that can throw off recipe by much. I hate weighing and measuring all together. But I have to for blog purposes. I cooked by the eye measure all my life so if I can avoid scale I will. In this case, scale is avoidable.

        84. Hi!
          Could you use apple sauce instead of the egg? I usually do this when I bake cakes and cookies but wasn’t sure how it would work with these.

          1. No. I know what you mean but in this recipe egg is crucial. I made these brownies without an egg and they were really like a cake. It will be the same issue with applesauce. I mean you can do it but brownies will be very cakey.

        85. 5 stars
          Zucchini Brownies is a winner. Great flavour, it is just divine.
          Hi Olena,Thank you for your healthy recipes xx
          July 30th 2015

          1. 135 mg per each brownie. Daily recommended intake 2,000mg. Are you going to eat all 16 brownies at a time? Comments like this make me smile. So easy to just come in and throw in theories…

        86. Hi Olena,
          Have you ever tried these with coconut flour? I ran out of whole wheat flour and wanted to see if coconut flour will do the trick. Thank you for your awesome recipes!

          1. Hi Natalie. No, you can’t substitute coconut flour for gluten flour. Coconut flour is very “thirsty” and has no gluten. It is very tricky to bake with. You are welcome:) Wait until you get a ww flour.

        87. Response to my earlier comment. I’m sorry I missed the “through” part. Directions are fine, my mommy brain is not…Thanks again for sharing:)

        88. These are in the oven as we speak, can’t wait to try them! Also, I don’t not bake alot, so when I do, I go completely by the recipes directions, and I just wanted to let you know that in your directions I could not find where it said to mix in the coconut oil, syrup/honey, baking soda and salt. I realized after I put in the flour, that I had not put in the other wet ingrediants, so I mixed it in after, along with the baking soda. Hopefully they still turn out as amazing as yours look! Thank you for sharing!

            1. I think you’re missing a few steps… the directions do not include when to add the coconut oil, b. Soda. Salt and maple syrup.

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